| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegan |
Vegtime3 |
4 |
servings |
INGREDIENTS
| 2 |
tb |
Vegetable oil |
| 1 |
tb |
Coarsely chopped garlic |
|
|
(about 4 to 6 cloves) |
| 8 |
oz |
Tempeh |
|
|
Cut into bite-size pieces |
| 1 1/2 |
c |
Small cauliflower florets |
| 1/2 |
c |
Vegetable stock |
| 1 |
md |
Onion |
|
|
Cut lengthwise into thick wedges |
| 1 |
tb |
Soy sauce |
| 2 |
tb |
Distilled white vinegar |
| 3 |
tb |
Sugar |
| 1 |
ts |
Salt |
| 1/2 |
|
Seedless English cucumber; peeled |
|
|
Halved lengthwise and cut crosswise into |
| 1 |
|
Thick slices |
| 8 |
|
Cherry tomatoes; halved lengthwise |
INSTRUCTIONS
4 SERVINGS VEGAN
In her cookbook Real Vegetarian Thai (Chronicle Books, 1997), author and
Thai cooking instructor Nancie McDermott says that in Thai cookery,
sweet-and-sour dishes are very popular and much lighter than their Chinese
counterparts. The sauce in this dish is a flavorful juice, perfect for
seasoning a dish of plain boiled rice.
Heat wok or large, deep skillet over medium-high heat for 30 seconds. Add
oil and swirl to coat pan. Add garlic and toss for about 10 seconds. Add
tempeh, toss well, and spread it out in a single layer. Cook, turning once,
until lightly browned, about 1 minute on each side.
Add cauliflower and toss well to coat with other ingredients. Add stock and
cook, tossing occasionally, until cauliflower is tender, 2 to 5 minutes.
Add onion, soy sauce, vinegar, sugar and salt and toss well. Cook for 2
minutes. Add cucumber and cook for 1 minute, tossing once. Add cherry
tomatoes, toss well, and cook until heated through, about I minute.
Transfer to a serving platter and serve hot or warm.
PER SERVING: 258 CAL.; 14G PROT.; 12G TOTAL PAT (2G SAT. FAT); 27G CARB.; 0
CHOL.; 976MG SOD.; 7G FIBER.
Recipe by: Vegetarian Times Magazine, April 1998, page 42
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